Vietnamese Style Duck, Noodle and Crunchy Vegetable Salad
This roasted duck and noodle salad with a whole helping of crunchy vegetables is pretty easy to put together.
Ingredients
Ginger lime dressing:
- 2 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp mild chopped chilli optional
- 1 tsp minced ginger
- 1/2 tsp sesame oil
Roast duck breast:
- 1 large Gressingham duck breast fillet approx 250g, 8.8oz
- 1 tbsp fish sauce
- 1 tsp minced ginger
Noodle Salad:
- 75 g 2.6oz rice noodles
- 75 g 2.6oz finely shredded cabbage
- 75 g 2.6oz bean sprouts
- 1 red bell pepper finely sliced
- 2 carrots peeled and coarsely grated
- 2 spring scallions onions finely sliced
- Large handful of chopped coriander
- 2 tbsp crispy fried shallots + lime wedges to top
Instructions
Prepare the salad dressing:
- Mix together all the ingredients for the salad dressing and set it aside.
Roast the duck:
- Combine the duck fillet with the fish sauce and ginger in a bowl and let stand for 5 mins.
- Preheat oven to fan assisted 200C / 220C / 425F / gas 8.
- Transfer the duck fillet (skin side down) to a cold cast iron frying pan and fry on medium heat for 6 mins. Then flip the fillet over and seal the other side for 30 secs.
- Transfer the duck (still in the cast iron pan) to the oven and roast for oven and roast for 10 mins (rare), 15 min (medium) or 18 mins (well done).
- Remove from the oven and allow the meat rest for 10 mins in a warm place before slicing it thinly.
Prepare the salad:
- Cook the noodles according to packet instructions and let them cool.
- Then combine the cooled noodles with the rest of the salad ingredients along with the sliced duck breast and mix in as much salad dressing as you like.
- Dish out the individual portions and top with the crispy shallots and lime wedges before serving.